Question

How can I Identification and characterization of triacylglycerol polymers (TGP) from vegetable oil? How we can Identify physicochemical properties and speciation of triacylglycerol polymers which are present in heat-processed vegetable oils? Are there any toxic effects of the triacylglycerol polymers on human health?

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Answer 1

The ISO and AOCS methods are standard methods for determination of TGP content in vegetable oils.

Interesterification, hydrogenation and fractionation are three processes available to food manufactures to enhance the physical, functional and chemical properties of food lipids. Approximately, 10 % of all edible oils and fats in the world are interesterified while one-third is fully hydrogenated.

Hydrogenation of vegetable oils is the source of trans fatty acids in fried or processed foods. Huge consumption of trans fatty acids as compared to saturated fatty acids increase the level of LDL-cholesterol, total cholesterol and triglycerides in the bloodstream which lead toward atherosclerosis and coronary heart disease.